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Transcript
Stratford Chefs School Nutrition Course – Week 10 Today’s Topics – Week 10 • Key Concepts from Week 9 • Review test #2 • Glycemic Index • Diabetes • Vitamins Key Concepts from Week 9 • CHO role in the body • 3 major types – What are the building blocks • CHO requirements – AMDR for Total Carbohydrates • What foods would provide each carbohydrate? • Questions about the high fibre assignments? Test #2 – Review Average: 27/40 = 67.5% Group #3 • Carbohydrates in Health & Disease Glycemic Index Lactose Intolerance • Important to have a medical diagnosis Diabetes • Review sugar digestion • Three types of diabetes Dietary Management of Diabetes • Regular meals • Set amount of carbohydrate at meals • Lower saturated and trans fat Vitamins • Essential nutrients • NOT a source of energy • Needed in small amounts from the diet • Role in the body – Facilitators or helpers • Enzymes and co-enzymes – Prevent very specific nutrition deficiencies – Useful in preventing certain diseases Group #4 Fat Soluble Vitamins Fat Soluble Vitamins • Absorbed and transported along with fat • Need to be packaged with protein to travel through the blood stream • Can be stored in the liver and fatty tissues therefore more likelihood of toxicity Vitamin A • Can be toxic in large amounts • Don’t take more than RDA • Many supplements have 5000 IU • Beta-carotene is a pre-cursor of Vit A • Food sources: – Vitamin A: Milk products, liver, egg yolks – Beta-carotene: spinach, carrots and pumpkin. Vitamin E • Important antioxidant – Bodies primary defense against oxidation • Protecting the lipids and other important components of cell and cell membranes • Food Source: nuts and seeds, green leafy vegetables, wheat germ and vegetable oil. Vitamin D • Works with other nutrients and hormones to maintain calcium levels in blood and bone • Conditionally essential • Can be made in the skin by exposure to sunlight – Requires 20-30 min of full-body exposure at noon – Sun rays not strong enough in Canada from October to March • Growing concern people aren’t getting enough • Food sources: scares – milk, margarine, egg yolks and high fat fish Vitamin K • Made primarily by intestinal tract • Necessary for blood to clot normally • Babies given a shot of Vitamin K at birth because intestinal bacteria are not producing vitamin yet • Food sources: dark green vegetables, milk and egg yolks Group #5 • Water Soluble Vitamins Water Soluble Vitamins • Dissolve in water – Easily absorbed directly into blood stream • Not stored in large quantities – Excess intakes are excreted in urine – Less likely to be toxic • More sensitive to heat and light B Vitamins in Concert • Play an important role in metabolism and help our bodies use energy from food. Folate or Folic Acid • Reduces the risk of neural tube defects in unborn baby • Benefits in first 20 days of pregnancy • Cannot get sufficient folic acid to prevent NTD from food alone – Women of childbearing age should take MV containing 0.4 mg • Food sources: green leafy vegetables, legumes and peas, fruits, enriched and whole grain breads Vitamin C • Helps with iron absorption • Helps fight infection. • Important for scar tissue and bone growth. • Food Source: citrus fruit, cabbage type vegetables, dark greens, cantaloupe, strawberries and peppers. Food vs. Supplement • Aim to get most through food • Most studies showing benefits of vitamins done with food not supplements • Times when supplements are/may be necessary